Shrimp Tacos Recipe

Prepare produce

Thinly slice enough red cabbage to measure 1 cup for the slaw and set aside an additional 1 cup of shredded cabbage for taco topping if desired. Shred or slice the lettuce to equal 1 cup. Halve and pit the avocado, slice into thin wedges. Chop cilantro and cut the lime into wedges.

Pat shrimp dry with paper towels. In a bowl, combine 1 tbs olive oil, smoked paprika, ground cumin, garlic powder, 1/2 tsp kosher salt, black pepper and red pepper flakes (if using). Toss shrimp in the spice mixture until evenly coated.

Heat a large skillet over medium-high heat until hot. Add a light film of oil or the seasoned shrimp (the oil in the seasoning should suffice). Add shrimp in a single layer (avoid crowding). Cook for 1.5–2 minutes per side, or until pink and opaque and a firm curl forms. Total cook time about 3–4 minutes depending on shrimp size. Remove shrimp from skillet and keep warm.

In a small bowl, whisk 1 tbsp fresh lime juice, 1/2 tsp olive oil and 1/4 tsp salt. Toss with 1 cup thinly sliced red cabbage. Let sit for 5 minutes to soften and marry flavors.

In a small bowl combine 3 tbsp plain yogurt or sour cream, 1 tbsp mayonnaise, 1 tsp lime juice, 1/2 tsp hot sauce if using, and 1/8 tsp salt. Stir until smooth and taste; adjust lime or salt as desired.

Warm the corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel.

Assemble tacos: place 2 warmed corn tortillas on a plate for each serving. Divide shredded lettuce between tortillas (about 1/2 cup total per two tacos), add a layer of dressed red cabbage slaw (about 1/2 cup), then arrange 6 cooked shrimp on top (3 per taco). Add avocado slices across the tacos, drizzle with the creamy sauce (or a squeeze of fresh lime if skipping sauce), and sprinkle chopped cilantro over the top.

Garnish with lime wedges and extra cilantro. Serve immediately while shrimp and tortillas are warm.